Preheat oven to 400 degrees F.

Line a standard 12 cup muffin pan with paper liners then spray the inside of the cups and the top of the pan with kitchen pan spray.

In a large bowl place wheat gluten, oat fiber, almond flour, ground flax, baking powder, sea salt, ground pepper and monk fruit sweetener and whisk to combine.

Add Parmesan and Swiss and toss in the dry mixture.

Shred the zucchini on the large holes of a box grater and place in a kitchen towel and squeeze out as much of the liquid as you can. You should have two cups to start and about 1 ¼ cups after removing the liquid.

Add the zucchini and again toss in the mixture to coat.

Add the eggs, cream and oil and stir with a wooden spoon to combine.

Use a scoop and divide the batter between the 12 cups. The batter will be thick and will sit higher than the cup edge.

Bake for 20-25 minutes turning the pan half way through, until the muffins bounce back when touched, are golden brown and a tooth pick inserted into the center of one muffin comes out clean. Our batch took exactly 22 minutes.

Serve warm with melted butter if you wish.